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Cauliflower Fried with Cheese
Cauliflower Fried with Cheese Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2095. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Cauliflower size, recovered bouquet count, coating amounts, frying-oil volume and uptake remain unspecified. Source 35-minute boil and 8-minute fry are guides, not observed results or guaranteed yield.
Method
Steps
Step 1
Cut off the stalk and remove outer branches from ONE firm white cauliflower. Boil in 2839 mL water with ONE tablespoon salt for the THIRTY-FIVE-minute guide, until tender. Drain and divide into SMALL bouquets; actual bouquet count is unknown.
Step 2
Season with HALF teaspoon salt and TWO saltspoons pepper. Lightly roll in plain wheat flour, dip in whole beaten egg and lightly roll in grated Parmesan, keeping all three coating amounts unspecified. Fry in hot refined SUNFLOWER oil for the EIGHT-minute guide, until golden, the flour is cooked and the egg-containing centres reach 74°C. Do not boil or smoke the oil.
Step 3
Drain and serve as a vegetable side. The complete source head is prepared once; a selected helping does not determine the total yield.
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